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Sourdough Molasses Brown Bread Recipe

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  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 7 hours 45 minutes (including fermentation times)
  • Yield: 4 rolls
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Sourdough Molasses Brown Bread is a hearty, flavorful loaf combining the deep richness of molasses and cocoa powder with the tangy complexity of a sourdough starter. Perfectly balanced with whole wheat and all-purpose flour, it’s a wholesome bread with a lovely chewy texture and slightly sweet undertones, ideal for breakfast or sandwiches.

Ingredients

Wet Ingredients

  • 236 g water
  • 60 g honey
  • 2 tbsp molasses
  • 125 g sourdough starter (active)
  • 2 tbsp oil

Dry Ingredients

  • 280 g all-purpose flour
  • 180 g whole wheat flour
  • 2 tbsp cocoa powder
  • 1 ½ tsp salt
  • cornmeal for dusting and topping

Instructions

  1. Prepare Your Starter: Ensure your sourdough starter is active by feeding it 6 to 8 hours before starting the recipe to guarantee proper fermentation and rising of the dough.
  2. Mix Wet Ingredients: In a bowl, combine water, sourdough starter, honey, molasses, and oil thoroughly until the liquid mixture is uniform.
  3. Add Dry Ingredients: Add the whole wheat flour, all-purpose flour, cocoa powder, and salt to the wet mixture. Mix until a rough dough forms.
  4. Knead: Knead the dough for about 8 minutes using a stand mixer or 15-20 minutes by hand. The dough will be sticky initially; wet or flour your hands as needed. Continue kneading until the dough passes the windowpane test, indicating good gluten development.
  5. Bulk Fermentation: Transfer the dough to a clean bowl, cover it, and let it rise at room temperature for 6-8 hours or until it increases in volume by at least 75%, allowing fermentation to develop flavor and structure.
  6. Cold Ferment (Optional): For enhanced flavor, you may refrigerate the dough after bulk fermentation for up to 48 hours before proceeding, but this step is optional.
  7. Shape the Dough: Divide the dough into 4 equal portions. Let rest for 10 minutes to relax the gluten, then flatten each piece into a rectangle and roll into a log shape, pinching the ends to seal the rolls.
  8. Second Rise: Place the rolls on a parchment-lined baking sheet dusted with cornmeal. Sprinkle the tops with cornmeal, cover, and allow to rise for 1 to 1.5 hours until puffy, which helps achieve a soft crust and light crumb.
  9. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until cooked through and browned on top. Remove and cool for at least 30 minutes to complete the baking process and enhance flavor before serving.

Notes

  • Ensure your sourdough starter is bubbly and active for best results.
  • Kneading time may vary depending on humidity and flour; look for the windowpane test to determine readiness.
  • Cold fermenting the dough develops deeper flavor and improves texture but is optional.
  • Letting the bread cool completely before slicing prevents a gummy texture inside.
  • You can substitute molasses with dark brown sugar if molasses is unavailable.

Find it online: https://dishmelt.com/sourdough-molasses-brown-bread-recipe/